Sautéed Halibut Fillets with Nut Topping

This is so easy and delicious. You can use any nuts you like: pecans, walnuts, almonds, or even macadamia nuts. (Adapted from The Gourmet Cookbook.)

4 (6 ounce) pieces halibut fillet (1¼ inches thick), skinned
Salt and freshly ground pepper
3 tablespoons virgin olive oil
1 cup chopped shallots or scallions
½ cup chopped nuts
½ tablespoon unsalted butter
½ teaspoons finely grated lemon zest
2 tablespoon finely chopped fresh parsley

Preheat oven to 200 degrees.

Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in 12 inch heavy skillet over moderately high heat until hot but not smoking. Add fish and cook, turning once until golden and just cooked through, 4 to 6 minutes. Transfer to a platter and keep warm in oven, loosely covered with foil.

Add remaining 1 tablespoon oil to skillet, then add shallots or scallions and cook over moderate heat, stirring occasionally, until pale golden and soft, 3 to 4 minutes. Add nuts, increase heat to moderately high, and cook, stirring, until nuts are fragrant and a shade darker, about 3 minutes. Add butter and stir til melted. Remove form heat and stir in zest, parsley, and salt and pepper to taste. 

Spoon nut topping over fish and serve with lemon wedges.

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